With the arrival of the cold of autumn and winter, the body always asks for hot food that helps us regulate its temperature, and we begin to think about the typical products of this season, such as mushrooms, chestnuts, etc. For incoming or serving as a light dinner, I invite you to try this incredible plate of pumpkin with cheese and corn, prepared by a grandmother of those before with the purpose of sheltering both the body and the heart.
| 🚻 2 Diners | 🕘 30m | 🍵 Cena | 🤯 Difness Low |
| Ingredients to pumpkin with cheese and corn: |
| 1 onion unit ½ red pepper unit 1 green pepper unit 400 grams of violin pumpkin 1 jet of olive oil 1 pinch of salt 1 pinch of pepper 1 pinch of nutmeas caldo vegetable (quantity necessary) 1 pinch of chopped parsley 1 wedge of smoked vegan cheese 1 handful of corn or fried corn 2 units of tomatoes |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to pumpkin with cheese and corn:
1. To start making this vegan recipe with pumpkin, chop the onion, red and green pepper and saute these ingredients in olive oil until they become soft.
2. Once soft, incorporate the peeled pumpkin and cut into dice of the size you want. Add salt, pepper and nutmeg to taste, remove and let it cook with the rest of the ingredients.
3. When you observe that the pumpkin is a bit toasted, pour the vegetable broth until it almost cover all the ingredients. Let it cook with the half -covered casserole, until the pumpkin reaches the desired cooking point and the liquid has been reduced by half.
4. Once you observe that the stewed pumpkin is ready, sprinkle chopped parsley, mix and pass the preparation to an oven suitable container. Distribute small vegan cheese pieces and enter the container into the hot oven to get the cheese softened but without melt completely.
5. serves the pumpkin with cheese with the corn or fried corn sprinkled above. By way of accompaniment, you can cook a couple of tomatoes cut into grilled slices and sprinkle some shallot or dry onion to enhance the taste.
6. On the other hand, I advise you to prepare rice with lentils to finish completing your menu, because the mixture of both preparations is exquisite. To make rice with lentils you should simply cook in water the amount of lentils you want for 10-15 minutes, with a tablespoon of cumin in seeds. Then, you will have to incorporate the rice and finish the cooking of the plate. Strain the mixture when the rice with lentils with virgin olive oil is ready and watered. More vegan, healthy and delicious recipes in my blog target = _blank re = NOFOLWCOCINA WITH GREEN LIGHT, I Wait for You!
